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Home Baking Chicken Thighs

6 Hour Pork Butt (Sara Moulton) Recipe

Ingredients

How to make it

  • 1. Preheat oven to 300 degrees.
  • 2. If bone in then fillet the roast, you don’t have to remove the bone. Let rest and come closer to room temp.
  • 3. In the bowl of a food processor blend together the garlic and the herbs. With the motor running, add wine and oil and blend until it comes together into a dry paste.
  • 4. Cut through roast in a spiral fashion (like a jelly roll) or and lay out flat. Or cut across top of roast almost all the way through 1/3 of the way down from the top. Then starting on the other side slice again 1/3 of the way down and open roast like a book
  • 5. Smear half of the herb mixture on the inside of the pork butt; fold back or roll together and tie with kitchen twine every 2 inches; then smear the remaining herb mixture over the top.
  • 6. Lay the onions in the bottom of the roasting pan, and set the pork butt on top of the onions. Bake uncovered for 4 to 6 hours or until the internal temperature is 185 to 190. Let rest for 15 minutes covered. Slice and serve.
  • Tip: De-fat the drippings, Puree half of the onions into the pan drippings, heat and thicken to make a wonderfully flavorful gravy. If you need more gravy, you can add up to 1 cup of chicken broth. It won’t diminish the falvor.

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The Cook

Semigourmet53 Duluth, Georgia

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